One of the nicest things as a food blogger is that you are often the first to know about new products and are also allowed to test and taste them. In this recipe I will also get started with a brand new baking product that I had never heard of! But where after using it I am very positively surprised. Namely Koopmans Banana Flour. This is a gluten-free flour made from 100% plantains. And this flour has great advantages:
- It’s gluten free
- It is rich in fiber
- Your body recognizes the banana flour, which is made from immature plantains, not as sugar but as fiber (ideal if you need or want to pay attention to your sugar intake)
- It contains potassium and magnesium
- It improves your bowel movements and has a protective effect on your intestines
- Easily available in the supermarket (at AH on the gluten-free shelf, at Plus and Jumbo in the baking shelf)
Koopmans Banana Flour therefore has many advantages and is therefore ideal to use in healthy baking recipes. The color is slightly darker than ordinary flour but the taste is very neutral, therefore you can go in all directions with it. Like making a cake, pancakes, cookies and pies. And I made this delicious banoffee cake with an airy base cake of banana flour mixed with pureed banana, butter, sugar cinnamon and pieces of fudge. And the topping consists of a layer of cream with banana, caramel sauce and chocolate. So it is not a healthy recipe but one to snack on on weekends and also a delicious gluten-free alternative.
Tip: banana flour has different baking properties than wheat flour, so it is not replaceable 1-on-1. Usually you need 60 to 80% banana flour in a recipe compared to regular flour.
In addition to the banana flour, the gluten-free baking range consists of 2 different types of flour: Koopmans Buckwheat Flour and Koopmans Self-Raising Almond Flour. All 3 melen are completely gluten-free and have different advantages. Curious what you can make with it? For more gluten-free recipes,
- Koopmans Buckwheat Flour is an organic and nutritious alternative to wheat, ideal for pancakes or a cake. It has a bit of a nutty taste. You can also mix it with other (gluten-free) melen
- Koopmans Self-raising Almond flour consists of 38% almond and is supplemented with rice flour, among other things, giving you an airy result.
Banoffee cake with chocolate (gluten free)
PASTRIES – 40 MIN + 30 MIN OVEN TIME + COOL DOWN – 8 – 10 people
Banana flour 4
sugar Pinch cinnamon 1/2 tsp salt 130g butter, at room temperature
1 tsp baking powder Dr Oetker
100g fudge 1 banana
250ml whipped cream 1 bag Knock-fix (whipped cream reinforcement)
Baking tin 26 x 16 cm Baking paper
Preheat the electric oven to 170 degrees (top-bottom heat). If you use a convection oven, this is 10 to 15 degrees lower. Mix the banana flour, eggs, milk, sugar, milk, butter, salt, cinnamon and baking powder in the food processor into a smooth mixture. Mash 1 banana finely and mix also through the batter. The batter looks less even than with a cake with ordinary flour, which is normal.
Line the baking tin with baking parchment. Pour in the batter. Cut the 50g fudge into small pieces. Divide this over the top of the batter. These bags slightly in the batter during baking. Bake the cake for about 30 minutes. Use a spike to check that it is well cooked and leave to cool on a wire rack.
Put the remaining 100g fudge in a bowl together with a dash of whipped cream and melt it together au bain-marie (in a bowl over a pan of boiling water) into a caramel sauce. It takes about 20 to 30 minutes for the sauce to be well liquid. Meanwhile, mix the whipped cream and the Klop-Fix stiffly. Grate the dark chocolate with a coarse grater or knife. Cut the banana into slices, drizzle with a little lemon juice if necessary to prevent discoloration.
Smear the top of the banoffee cake with the whipped cream. Divide the banana slices over them and the caramel sauce and finally the chocolate. Enjoy